Vatteppam/Vattayappam : ICC : BM#4 Day 5

Vatteppam/Vattayappam : ICC : BM#4 Day 5

Its the time for Indian Cooking Challenge again and this time we have some from God's Own Country Vatteppam.... I have missed last two or three ICC's (the last one because the khandvi didnt turn out well and you know why because I used maize flour instead of gram flour ha ha ha anyways I made it again with gram flour and it turn out super must post it soon) so I was determined to do it this time and when I what the theme is I was very excited because I have eaten it once and I loved it.

Before starting to make this I exchanged some notes with Valli who had already made it and that made it easier for me. I increased the sugar a little bit and made just 1 cup of the recipe, it was pretty yumm and we at home just eat like dessert in the evening with tea it :)

Recipe - Vatteppam/Vattayappam (Adapted from From Shn's)

Vatteppam/Vattayappam : ICC : BM#4 Day 5Its the time for Indian Cooking Challenge again and this time we have some from God's Own Country Vatteppam.... I have missed last two or three ICC's (the last one because the khandvi didnt turn out well and you know why because I used maize flour instead of gram flour ha ha ha anyways I made it aga...

Summary

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    Ingredients

    To Grind
    Idli rice, soaked for hours 4 6
    1 cup
    Freshly grated coconut
    ¾ cup
    Cooked rice
    2 tbsps
    Water or enough to grind the above ingredients to make a batter
    ½ cup
    To Proof yeast:
    Active dry yeast ( I use Fleischmann’s active dry yeast)
    ½ tsp
    Lukewarm water
    1/2 cup
    Sugar
    2tsps
    To Make Thari Kurukku/Rice porridge: (Use only 4tbsp of this paste/porridge)
    Coarse ground paste
    2  tbsps
    Water
    ½ cup
    To sweeten and flavor
    Sugar
    3/4 cup
    Cardamom powder
    1 tsp
    Cashew nuts
    ½ tbsp
    Pistachios
    ½ tbsp
    Ghee
    1 tbsp

    Steps

    1. Mix the ingredients of the yeast proofing together and keep aside for 15 mins so that yeast starts to act.
    2. In the meanwhile Grind rice in a mixer, adding water, just enough to operate the mixer. When ground rice reaches a coarse texture, remove the required quantity mentioned under, “To Make Thari Kurukku/Rice porridge” and keep aside. Now add freshly grated coconut to the main batch of ground rice and grind thoroughly to a fine batter. Towards the end, add cooked rice and grind again.
    3. Make the  Thari Kurukku/Rice porridge by heating a pan and  coarse ground rice taken out from the above mixture , add water and bring it to a boil. Keep stirring in low  heat until it is fully cooked and reaches the consistency of a thick paste /porridge. I used a egg beater for stirring it to avoid the formation of lumps.
    4. After the porridge cools down add it to the ground batter and give it one more whiz in the mixer. Mix the yeast mixture in it and keep aside for about 4 hours or till it doubles in volume in a large container.
    5. After 4 hours add the sugar and cardamom powder to it and leave aside for 1 hour again.
    6. Heat the ghee in a small pan and roast the nuts in it.
    7. Add the batter to a well greased pan (I greased it with ghee too) and just before putting it for steaming sprinkle the nuts on the top.
    8. Steam for about 15-20 mins till done (mine took about 18 mins)
    9. Let it cool down completely before you take it out and after than well enjoy.
    Vatteppam/Vattayappam : ICC : BM#4 Day 5
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